Chicken-Stuffed Bell Peppers

  • Prep 20 min.
  • Total 40 min.
  • Serves 4
  • Chicken-Stuffed Bell Peppers
Here's a great dish that you can make ahead and refrigerate until ready to bake...so when you're ready for dinner, you just pop the peppers in the oven.

POSTED IN: Dinner, Popular, Tomato Sauce

What You'll Need

  • 4

    large red bell peppers

  • 2

    tablespoon vegetable oil

  • 1

    medium onion, diced (about 1/2 cup)

  • 2

    teaspoon minced garlic

  • 1 1/2

    cup diced boneless, skinless chicken breasts, cooked

  • 2/3

    cup Prego® Marinara Italian Sauce

  • 1/2

    cup shredded Cheddar cheese, Monterey Jack or Swiss cheese

  • 1/4

    teaspoon ground black pepper

How to Make It

  • 1

    Heat the oven to 375ºF.  Cut the tops off the peppers and reserve.  Remove and discard the seeds.  Place the peppers, cut-side up, into a 3-quart shallow baking dish.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the onion and garlic and cook until tender.  Place the onion mixture into a medium bowl.  Stir in the chicken, sauce, cheese and black pepper.  Spoon the chicken mixture into the pepper halves.  Top with the reserved pepper tops, if desired.

  • 3

    Bake for 40 minutes or until the peppers are tender.

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE
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THE SIMPLE TRICK TO MAKE SAUCES THAT STICK.

Don't Rinse Your Pasta

Don't rinse your pasta after cooking it. Doing this washes the starch off the surface, which is what helps the sauce cling to it.

Tips and Tricks - Pasta on Board
UNLOCK YOUR PASTA POTENTIAL.

Short Pasta Shapes

Short pastas, such as bow ties and corkscrews, are great for whipping up skillet dishes or adding to soups.